Preheat the oven to 350 degrees F (175 degrees C).

Season chicken with salt and pepper; place in a microwave-safe dish. Cover and microwave on high for 5 to 6 minutes. Stir, cover again, and cook until no longer pink in the center and the juices run clear, 2 to 3 minutes more. Remove from the oven and let cool, about 10 minutes.

Transfer chicken to a 7x11-inch baking dish. Stir in rice and condensed soup until well combined. Sprinkle Cheddar over top, then bread cubes.

Bake in the preheated oven until cheese is melted and bubbly and bread cubes are toasted, about 20 minutes.